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Liver & bacon sauté with potatoes & parsley

Liver & bacon sauté with potatoes & parsley

A star rating of 4.6 out of 5.57 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 45 mins
  • Easy
  • Serves 2

Give yourself a boost with this iron-rich hearty autumn supper



  • 400g new potato
  • 2 tbsp olive oil
  • 4 spring onions , trimmed and each cut into 2-3 pieces on the diagonal
  • 4rashers of unsmoked bacon , snipped into pieces
  • 1 tbsp plain flour
  • 1 tsp paprika , plus extra for sprinkling
  • 175g lamb's liver , sliced into thin strips
  • 20g pack flatleaf parsley , chopped
  • 150ml hot vegetable stock (made with bouillon powder)
  • 4 tbsp soured cream


  • STEP 1

    Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.

  • STEP 2

    Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.

  • STEP 3

    Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.

  • STEP 4

    Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.

  • STEP 5

    Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

Recipe from Good Food magazine, September 2003


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A star rating of 4.6 out of 5.57 ratings

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